Ingredient list
1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/8 tsp salt
1/3 cup all purpose flour
1/2 cup packed brown sugar
2 Tbsps melted butter
1 tsp ground cinnamon
Instructions
1. Preheat oven to 350 degrees. Grease a 9×13 baking pan (I use a loaf pan)
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 Tbsp melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35-40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
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March 3, 2019 | Posted in:
Cinnamon Sour Cream Coffee Cake For Your Family Cook
Ingredient list
1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/8 tsp salt
1/3 cup all purpose flour
1/2 cup packed brown sugar
2 Tbsps melted butter
1 tsp ground cinnamon
Instructions
1. Preheat oven to 350 degrees. Grease a 9×13 baking pan (I use a loaf pan)
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 Tbsp melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35-40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
November 22, 2013 | Posted in:
Roast Brussels sprouts and pancetta
My husband hates brussels sprouts. Here’s a true story that changed his mind: One day we were at a restaurant when the steak he wanted to order was accompanied by brussels sprouts. He asked to have potatoes instead. When his meal arrived, the chef came out of the kitchen with a small plate of brussels sprouts, and insisted that while he may hate most brussels sprouts, he was sure he would not hate these. And he was right. I’ve spent a long time trying to decipher the recipe, and I think I finally got it. Try them, they just may change your mind about this tiny cabbage!
Ingredients
1 lb brussels sprouts
1/2 cup pancetta, or sliced bacon
1 tblsp olive oil
1/3 cup sour cream
1/4 cup dijon mustard
salt and pepper to taste
Preparation Instructions
Preheat oven to 350.
Trim the ends and yellow leaves off of the brussels sprouts. Wash. Place in a large bowl. Add the pancetta or bacon, olive oil and salt and pepper. (not too much salt as the bacon has salt in it).
Toss to coat evenly.
Place brussels sprouts on a cookie sheet and roast for 20 minutes.
Stir. Roast for an addition 10 minutes.
Mix dijon mustard and sour cream together.
Remove sprouts from over, pour sour cream mixture over top and mix to coat evenly.
Return to over for an additional 10 minutes.